Asian Ginger Beef Over Bok Choy

This is a delicious, gluten-free, full-flavored recipe with zing that all will enjoy!  -Claire

1 1/2 pounds flank steak, all visible fat trimmed, cut against the grain into strips
2-3 green onions, cut into 1/2 inch slices
12 cloves garlic minced or 2 T minced garlic from jar
4 t. ground ginger
2 t. Asian chili paste
1 cup water
2 cups low-sodium chicken broth
1/2 c. low-sodium soy sauce (gluten free if needed)
8 oz. organic soba noodles, cooked according to package ingredients
3 cups bok chow, trimmed, washed and cut into 1" pieces
1/2 cup fresh cilantro, minced

Trim flank steak of all visible fat.  Cut steak against the grain into 1" (or less) pieces

Place the steak, onions in the slow cooker stoneware.  Mix garlic, ginger, chili paste, water, chicken broth and soy sauce and pour over steak and onions. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, or until the beef is very tender.

Just prior to serving, add the noodles to the beef and stir well.  Add the bok choy to the beef and noodles and stir again.  Heat on high until the bok choy is tender-crisp, about 15 minutes.  Garnish the beef with cilantro and serve while hot.